Baked Persian-Style Orange Chicken Roast

saffron

💰Cheaper: turmeric

Turmeric offers a similar color but is more affordable.

pomegranate seeds

💰Cheaper: dried cranberries

Dried cranberries provide sweetness and texture.

almonds

💰Cheaper: sunflower seeds

Sunflower seeds are a nut-free alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a budget-friendly option.

Prepare the marinade with minced garlic, juice of 1 lemon, juice of 1 orange, orange wine, 1 crumbled stock cube, turmeric, paprika, and soy sauce.

Marinate chicken pieces in the marinade for 3 hours.

Sear the carrots in a little bit of oil until wilted but still crisp, then set aside.

Sear the onions in the same pan until softened.

Sear the marinated chicken pieces skin side down in the same pan until crispy.

Pour the remaining marinade over the chicken and add the cooked onions.

Bake the chicken in the oven for 30 to 45 minutes, checking for a delicious smell as an indicator of doneness.

Prepare a Persian shirazi salad by mixing chopped cucumber, chopped tomato, and chopped Spanish onion with salt and pepper.

Add lemon juice, a little bit of oil, and vinegar to the salad just before serving.

Check the chicken for doneness; it should be juicy with a lovely caramelization on top.

Pour the juices from the pan over the chicken, add the cooked carrots, and garnish with grilled orange slices and coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens